Zebra Snack Cakes

Let’s face it: Life is just better with cake. And these honey-sweetened layered snack cakes do not disappoint. Similar to the packaged Zebra cakes of our childhood, our version is made with pure honey instead of processed and artificial sugars, so you can enjoy guilt-free.

Yield 12 Servings
Prep Time 30 Minutes
Total Time 1 hour

  • 1 ⅓ cup flour
  • 2 Tbsp cornstarch
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ + ⅛ tsp table or fine sea salt
  • 6 Tbsp unsalted butter at room temperature
  • ⅓ + ½ cup of Nate’s pure honey, divided
  • 2 tsp vanilla, divided
  • 1 egg at room temperature
  • ¾ cup buttermilk
  • ½ cup water, divided
  • ¼ oz unflavored gelatin (1 packet)
  • 12 oz vanilla flavored candy coating or almond bark
  • 2 oz dark chocolate, melted
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Preheat oven to 325℉. Line the bottom of the pan with parchment paper. Spray the parchment and sides of the pan with cooking spray.

In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the stand mixer, whip the butter and ⅓ cup honey together until light and fluffy. Add 1 tsp vanilla and the egg and beat well, scraping the edges of the bowl as needed. Add the buttermilk, and mix at low speed until just combined. Add the dry ingredients, and mix at low speed until there are no dry spots.

Spread the batter evenly across the bottom of the prepared pan. Bake for 20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes then flip onto a cutting board and uncover to cool completely.

Meanwhile, create honey marshmallow fluff. Add ¼ cup water and gelatin to a clean bowl of the stand mixer. Set aside. To a medium saucepan, add the other ¼ cup water, ½ cup honey, and ⅛ tsp salt. Bring to a boil over medium-high heat, then reduce heat to medium and continue to boil until the mixture reaches 240℉. Immediately remove from heat, and move to the next step.

Turn the mixer on low and drizzle the warmed honey mixture into the bowl with the gelatin. Increase the speed of the mixer to medium high, and let it run for 10-15 minutes until the mixture reaches room temperature and is very thick and fluffy. Add the vanilla and mix for one more minute.

Cut the cake into 24 2-inch squares. (There will 1 inch extra on each side.)

Spread 12 of the cake squares with 1 or 2 Tbsp of the honey marshmallow fluff each and top with another square. (There will be marshmallow fluff leftover.)

Melt the candy coating according to the directions on the package, and spread a thin layer over the tops and sides of the cakes. Drizzle with melted dark chocolate and refrigerate until set.

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